Moroccan Spice Cookies Recipes

MOROCCAN SPICE BLEND

Steps:

• Combine all ingredients; store in an airtight container.

MORAVIAN SPICE COOKIES

Steps:

• 1. In a large bowl beat together the brown sugar and butter until light and fluffy. Add molasses and egg yolk and beat well until combine.
• 2. In another bowl combine the flour and all remaining ingredients,blend well and add to the molasses mixture in small amounts at a time. Dough will be loose and crumbly. Gently press dough to make a soft mound then take 1/3 of the dough and place on a piece of parchment paper;pat into a rectangle. Place another piece of paper on top and roll as thin as possible (1/16-inch thick). Repeat with remaining dough.
• 3. Gently peel back top paper,replace paper and freeze for 30 minutes. Remove from freezer remove top paper and cut cookies with a 2-inch round or other cookie cutter. Place cookie on a clean piece of parchment paper on cookie sheet and freeze for 15 minutes.
• 4. Heat oven to 325^. Remove cookies from freezer ; sprinkle tops with cinnamon/sugar if desired. Bake for 10 minutes. Yes that is the correct time. But check on them as ovens bake differently. They should be brown but not to dark- this depends on if you used light or dark molasses and brown sugar. If you do not cinnamon/sugar the tops. You can frost with a glaze when cooled.
• 5. Glaze: 1 c. sifted powdered sugar 1/4 teaspoon salt 1/2 teaspoon vanilla or almond flavoring(extract) 1 1/2 Tablespoons water as needed (milk will make the frosting too soft Blend sugar,salt and flavoring, add water to desired spreading consistency.

MOROCCAN SPICED SANDWICH COOKIES

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy. Add powdered sugar; beat until light and fluffy. Add egg and 1 1/2 teaspoons of the orange peel; beat well. Gradually add flour, anise and salt, beating until combined. Stir in nuts. Cover with plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2-inch 8-point star-shaped cookie cutter, rerolling dough once. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 12 to 14 minutes or until firm to the touch. Immediately remove from cookie sheets to cooling racks. Cool completely.
• In small bowl, mix frosting and remaining 1/2 teaspoon orange peel. For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set. Store tightly covered at room temperature.

MOROCCAN SPICE COOKIES

Steps:

• Sift flour, salt, ras-el-hanout and cinnamon into a small bowl.
• In a medium bowl, whisk together butter and sugar.
• Add almond (or vanilla) extract and whisk until fluffy.
• Stir in flour mixture and mold dough into a ball.
• Wrap dough in plastic wrap and refrigerate at least 1 hour.
• Preheat oven to 350°F
• Roll dough into 3/4 inch balls and roll lightly in sugar if desired.
• Place cookies on parchment-lined cookie sheet.
• Flatten cookies with bottom of glass or back of fork and press a whole almond into center of each cookie.
• Bake 12 minutes until edges are lightly golden.

CHOCOLATE-CHIP OATMEAL COOKIES WITH RAS EL HANOUT

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Combine the sugar, butter, egg and vanilla in a large bowl, and use a handheld electric whisk or a stand mixer fitted with the paddle attachment to mix all ingredients until smooth, about 1 to 2 minutes.
• Add the oats, flour, ras el hanout, baking soda and salt; mix on a low speed until everything is just incorporated, about 30 seconds. Use a spatula to fold in the chocolate.
• Scoop the dough in single heaping tablespoonfuls and transfer them to the lined baking sheet, leaving about 2 inches between each piece.
• Bake until the edges are light golden brown and the center of each cookie is a bit soft, 10 to 12 minutes. Remove from the oven and leave the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature.

MOROCCAN-SPICED COTTAGE PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water.
• Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed.
• While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za'atar.
• Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork.
• If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.

MOROCCAN COOKIES

Steps:

• Mix together milk, sugar, butter and flour.
• Cook over low heat for 1 minute.
• Add almonds and orange peel.
• Drop by teaspoon onto greased and floured baking sheet.
• Bake in preheated 350° oven for 7 minutes.
• Remove cookie sheets and cool flat side up.
• Spread flat side with frosting.